Inspection Of Food :

Food recovered /collected should be inspected thoroughly before collection. One must ensure that there are no:

  • Rips, tears, punctures, holes b. Insect damage
  • Rodent damage
  • Spill or stains from unknown contaminant e. Label damage

Packaged products must provide all these necessary information for ensuring safety and traceability as per the FSSAI requirements, such as:

  • Product name
  • Ingredients declared with allergens
  • Best Before Date /expiry date /use by date
  • Source of food

Check Point: Look out for any extraneous matter /adulterant in food, if found remove them and ensure food is safe for consumption.

Transportation and Food Loading:

Food should be stored in containers suitable for transportation. Containers should be:

  • Rigid and sectioned so that foods do not mix.
  • Tightly closed to retain the proper food temperature.
  • Non-porous to avoid leakage.
  • Easy-to-clean or disposable.
  • Veg and Non Veg Foods must be separated.

Vehicle Inspection before Unloading and Checking Deliveries:

All incoming vehicles should be inspected and ensure:

  • Floorboards/Mats are dry and clean
  • No evidence of chemical spills, garbage, waste or spoiled foods
  • No evidence of Insect and rodent activity
  • Bad odor food should be avoided.
  • Notify the supervisor of any issues.
  • No evidence of Insect and rodent activity
  • Bad odor food should be avoided.
  • Notify the supervisor of any issues.

Storing Foods:

Refrigerator should be used to store surplus food and it should be cleaned at least once a week to remove stains, ice particles and food particles.

  • Temperature in the refrigerator should be maintained around 4oC.
  • 3.Mixing old food with new food is not acceptable.

Distribution/Serving Food:

  • Train employees on using the procedures in the given SOPs.
  • Wash hands before putting on gloves, each time the gloves are changed when changing tasks, and before serving food.
  • Serve food in clean food packets or cartons.



The methods for adequate maintenance of grounds to avoid contamination include:

  • Properly storing equipment, removing litter and waste and cutting weeds and grass within the immediate vicinity of the building.
  • Operating systems for waste treatment and disposal in an adequate manner.
  • Buildings should be suitable in size, construction and design to facilitate maintenance and sanitary operations.


  • All food contact surfaces shall be cleaned as frequently as necessary to protect against the contamination of food.
  • Sewage disposal shall be made into an adequate sewerage system.
  • Hand washing facilities should be adequate and convenient and be furnished with running water at a suitable temperature.